* Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.

* Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired. Yield: 4 servings.